Recipe for cooking sturgeon on the grill. Sturgeon kebab marinated in pomegranate juice
With the arrival of spring picnic time begins. What could be better than a good company and a kebab with smoke? Most cooked kebabs from pork, lamb, chicken. But you can make a stunning kebab of fish. Sturgeon is the best for this. Who once tried a sturgeon kebab, would never want to fry it from other fish. In this article we will explain how to pickle sturgeon for shish kebab and cook it on fire.
Tip: You do not need to add vinegar to the marinade for fish shashlik, because of it the fish becomes too soft and falls apart during cooking.
How to cook sturgeon kebab?
Ingredients:
- sturgeon - 1 kg;
- dry white wine - 150 ml;
- lemon - half;
- refined sunflower oil - 50 ml;
- onions (medium) - 4 pcs .;
- tomatoes - 0.5 kg;
- sweet pepper - 2 pcs .;
- salt, ground black pepper, bay leaf.
Cooking
If you have not peeled sturgeon, then first of all you need to clean it - remove the skin, remove thorns and bones. To skin well removed, pour the fish with boiling water. Cut the finished fillet into medium sized pieces. Prepare the marinade, mix wine, oil, half lemon juice and onion, chopped into rings, salt and pepper to taste. Put the slices of fillet into marinade, mix and put in half an hour and a half to two. Cut the tomatoes into circles, sweet peppers into medium slices. We filter the marinated fillet, and string it on a skewer, alternating fillet pieces with a tomato, onion and sweet pepper. Fry over hot coals before browning.
Sturgeon Kebab - Recipe
Ingredients:
- sturgeon fillet - 2 kg;
- ginger (powder) - 1 tsp;
- mint dry - 1 tsp;
- black pepper (peas) - 10 pcs .;
- grapefruit juice - 120 ml;
- honey - 40 g;
- vegetable oil - 30 ml;
- salt - to taste.
Cooking
We wash the fish fillets under running water, dry them with a paper towel and cut into portions. Put it in a container in which it will marinate. Prepare the marinade: mix grapefruit juice, vegetable oil, peppercorns, ginger and mint, honey (it should be liquid, if honey thickens, melt it in a water bath or in a microwave), add salt to taste, mix. Pour the fish with the prepared marinade and leave it in the cold for 2 hours. After that, fillet strung on a skewer and fry over the coals, periodically pouring marinade. White wine and fresh vegetables are served with sturgeon shashlik.
Sturgeon shashlik on the grill
As you know, kebabs can be cooked not only on skewers, but also on the grid. Cooking sturgeon on the grill is even more recommended than on skewers. A larger piece of fish is placed on it - a steak that is covered with a crust on top, but remains juicy inside.
Ingredients:
- sturgeon - 2 kg;
- sour cream - 200 g;
- onions - 400 g;
- salt - to taste.
Cooking
Fish pre-cleared from the skin and thorns and divide into portions. Each of them are lubricated with sour cream. Put fish and onion rings on the rack. Fry over coals for about 7 minutes. An appetizing ruddy crust should appear on the fish on both sides. Already prepared shish kebab salt, decorate with lemon slices, parsley and serve to the table.
Sturgeon kebab marinated in pomegranate juice
In addition to the above types of marinade, you can cook another one - with pomegranate juice and dry white wine.
Ingredients:
Cooking
Wash sturgeon, clean and cut into pieces of the desired size. Then laid in a pan, alternating layers: fish, sprinkled with salt and pepper, chopped onion rings, chopped parsley, bay leaf. Pour all this with marinade, for which we mix wine, pomegranate juice, oil and lemon juice. Marinate fish for about 2 hours. Then we string the pieces on a skewer or lay them on a wire rack, if desired, onions can also be used. Fry on coals until cooked.
Sturgeon is a noble fish, so its taste is very difficult to spoil during cooking. It is especially good if the cook cooked it on the grill.
Ingredients:
- whole sturgeon - 3-4 kg
- dried onions and garlic
- ground mustard and paprika
- lemon juice
- dried basil
- turmeric
- ginger
- ground white pepper
- sugar
How to cook sturgeon on the grill
1. Clean and gut fresh fish, do not remove the ridge, cut off the head and tail, remove them on the ear, and what remains will be cut into pieces (steaks).
2. Lay the pieces of fish in one deep layer in a deep, wide bowl, sprinkle with selected spices. All spices from this list can not be taken. Add some sugar to the spice mix. But salt sturgeon is better to sprinkle before frying or after it, so that the fish did not get too dry.
If you do not have such a set of spices in your home, we recommend getting by with ready-made spicy mixtures: lemon pepper and seasoning for baking, roasting and stuffing fish. If you season the fish with ready-made mixtures, do not add salt and sugar, they are already included.
3. Pour lemon juice on top and leave it for half an hour in a cool place. Spread on skewers or wooden skewers soaked in water, piercing pieces of sturgeon across the ridge.
4. Fish should be laid on the grill when the wood burned to the coals. There should be no fire. The emerging flame can and should be extinguished with water.
5. Sturgeon is cooked quickly, so 10-15 minutes for roasting on one side will be enough. Turn the fish in time so that it does not burn.
When your dish is ready, decorate it with parsley. Serve sturgeon cooked on the grill can be with rice, potatoes, mashed potatoes or steamed vegetables.
Elite fish should be treated with respect. Any dish of salmon, starlet, sturgeon will be delicious, if properly processed and presented it. In this case, even sturgeon shashlik turns into a deliciously delicious gourmet dish.
The classic recipe for sturgeon kebab on the grill
The highlight of the recipe is its simplicity. In the marinade is a minimum of products and spices. On the one hand, it simplifies the cooking process, on the other - allows you to fully reveal the taste of the fish itself.
How to cook:
Sturgeon kebab in the oven: 2 simple recipes
In the first embodiment, in addition to the sturgeon fillet, they use practically the same products as in the classic recipe. Marinade is prepared in a slightly different way.
At 1 kg of sturgeon fillet take:
- 1 lemon;
- 4 onions;
- coarse salt;
- 1 tsp ground white pepper;
- 50 ml of sunflower oil.
The oil component of the marinade is needed for the best impregnation of dense sturgeon meat with spices. Although the absence of this ingredient will not be critical, especially if you need to reduce the calorie content of the dish.
The total cooking time for sturgeon kebabs in the oven is 60 minutes.
Calories (with oil) - 132 kcal / 100 g
- The sturgeon fillet pieces prepared as described above are put in a bowl.
- Mix onion sliced into thin half-rings with 1/2 slices of lemon, lemon juice, pepper, salt and butter.
- Fill this mixture with fish. Gently mix, press down with a yoke. We send the sturgeon in the fridge for 40 minutes.
- The oven is heated to 200 degrees.
- Pieces of sturgeon strung on wooden skewers. We spread on the grid.
- Cooking skewers for 10 minutes. During this time, you can turn them a couple of times so that the fish will brown evenly on each side.
The second option - with vegetables. At 1 kg sturgeon take:
- 4 fresh medium-sized tomatoes;
- 2 red sweet peppers;
- 1 lemon;
- 50 ml of olive oil;
- salt, a mixture of spices (to choose, which are more suited to fish);
- greenery.
The total cooking time is 2.5–3 hours. Calories - 120 kcal / 100 g.
- Pieces of sturgeon ready for pickling are poured with olive oil, lemon juice. Season with selected spices. We salt, we mix and we leave in the refrigerator under a yoke for 2 hours.
- Fresh tomatoes and my peppers. Remove the middle of the peppers, cut into large (slightly smaller than the size of pieces of fish) slices. Tomatoes cut thick rings. We put in different containers and salt some vegetables.
- Marinated thoroughly sturgeon strung on wooden skewers, alternating with slices of peppers and tomatoes.
- Heat a cast iron skillet on the stove. Pour some sunflower oil.
- Kebabs lightly fry on all sides in a pan. The fish should be lightly browned and the vegetables should be roasted on the edges.
- Put fried skewers on a baking sheet. Sent to hot (200 degrees) oven for 10 minutes.
During baking, skewers need a couple of times to turn over and pour the remaining marinade.
2 cooking options in pomegranate marinade
Thanks to a mixture of pomegranate juice and spicy spices, the kebabs turn out to be incredibly delicate, fragrant, with a pleasant delicate sour taste.
For the first option for 1 kg of sturgeon take:
- 330 ml of pomegranate juice;
- 50 ml of olive oil;
- 3-4 g hops-suneli;
- a pinch of ground coriander;
- salt.
Total cooking time - 4.5 hours. Calorie - 174 kcal / 100 g
- Pieces of sturgeon fillet into a bowl, salt, season with spices. Add olive oil and pour with pomegranate juice.
- Carefully mix from the bottom up. We press down the kebab in the marinade with a yoke (plate). Put in the fridge for 4 hours. During this time we mix sturgeon several times.
- When the allotted time has elapsed, sturgeon pieces are strung on a skewer (or laid out on a barbecue grill) and fry over hot coals for 10 minutes, turning over periodically.
For the second option we take (per 1 kg of fish):
- 150 ml of pomegranate juice;
- 200 ml of dry white wine;
- 2 tbsp. l lemon fresh;
- 50 ml of olive oil;
- 5 medium bulbs;
- spices (white pepper, bay leaf), salt;
- a few stems of parsley.
The total cooking time is 2.5 hours. Calories - 145 kcal / 100 g
- Salt of sturgeon fillet prepared for pickling, season with spices.
- Clean the onions, cut into rings. Parsley finely chopped.
- Pomegranate juice mixed with wine, lemon juice, olive oil.
- Lay the pieces of sturgeon in a deep container in layers, pouring them onions, greens, bay leaf.
- Fill with pomegranate marinade. Leave in the cold for about 2 hours.
- Fry kebabs (with onions or without - optional) over the coals for 10 minutes on skewers or grill.
Marinated shashlik with vegetables in white wine
Table wine is often used for cooking fish. This marinade gives the sturgeon softness and well masks the characteristic fish smell. Cooking is easy.
At 1 kg of sturgeon fillet take:
- 250 ml of dry white wine;
- 2 tbsp. l olive oil;
- juice of 1 lemon;
- 3 onions;
- 3 fresh tomatoes;
- 2 bell peppers;
- bay leaf, salt, ground white pepper - everything to taste.
The total cooking time is 2.5 hours. Caloric content - 100 kcal / 100 g.
- Mix onion rings, spices, wine, salt, oil and lemon juice.
- Pour marinade pieces of sturgeon. Stir, marinate in the refrigerator under the grip for 2 hours.
- Tomatoes and my pepper. Cut the tomatoes into circles, the pepper into cubes slightly smaller in size than the sturgeon pieces.
- Alternately strung meat fish and vegetables on a skewer. Fry on the grill for 10-15 minutes.
In the video, another option for cooking sturgeon shashlik with vegetables:
Fish is a perishable product. It is extremely necessary to take into account, intending to fry kebabs from expensive sturgeon. The basic rules are:
- It is desirable to buy live sturgeon. Begin processing and pickling as soon as possible.
- Fish sold from ice should be the freshest. This is determined by the color of the gills (red, bright), the transparency of the eyes, the absence of any damage on the surface of the carcass.
- Although it is not welcome, you can cook shish kebabs from frozen sturgeon. When buying such a product, you need to carefully examine and smell the fish. There should not be an unpleasant darling, a lot of mucus, black gills.
- Before filing, remove thick skin from sturgeon. It is not easy even with a very sharp knife. To facilitate the work, you can scald the carcass with boiling water (as described above) and immediately pour over ice water.
- Skewers of sturgeon can be fried without removing the skin from the meat. In this case, the duration of marinating should be increased by half an hour. Start frying fish pieces from the side where the skin remains.
- To get rid of the unpleasant smell of raw fish, lemon or wine is usually added to the marinade. Herbs and dry spices perfectly cope with this task: parsley, white pepper, thyme. Black pepper is not recommended for cooking sturgeon. It is too sharp and also completely muffles the taste of fish.
- A good marinade for sturgeon kebabs is made on the basis of airan, kefir or sour cream. But mayonnaise and vinegar - these products interrupt the sturgeon flavor, make the meat loose.
The readiness of the sturgeon skewers is determined by a toothpick, piercing the fish in several places. Ate the soft-browned flesh on top - can be removed from the coals.
The most important rule in the preparation of sturgeon kebabs is not to overdo the heat. By making such a mistake, instead of a magnificent juicy dish you can get inedible, dry, hard pieces of completely spoiled fish.
The best feed of sturgeon kebab is on a large serving dish on skewers. Decoration - sprigs of fresh greens, thin slices of lemon, olives. Garnish - fresh vegetables. Separately, sturgeon can be served with narsharab (thick pomegranate sauce) or sour cream sauce with chopped parsley.
- sturgeon fillet - 1000 g;
- onions - 200 g;
- lemon - 1 piece;
- olive oil - 1 tbsp.
- white pepper, salt to taste.
We will need sturgeon fillets. Rinse sturgeon in water. To make the skin easier to remove, pour boiling water over the fish. Remove the central bone. Cut the fillet into pieces. I prefer 5x7 cm rectangles.
Now put the pieces of fish in a deep container and marinate. To do this, add to the fish sliced onions and half a lemon. The second half of the lemon will leave to decorate the finished dish. Add olive oil, ground white pepper and salt.
If there is no white pepper, add black. But for the future, remember: for fish dishes it is preferable to use it white pepper. It is nicer black, less sharp and has a completely different flavor. Take a few light peas, grind in a mortar and pour into a container of fish. And black pepper save for.
Mix the fish with spices and leave to marinate for 1.5-2 hours in a sealed container.
Meanwhile, raskochegarim brazier, cook coal. Fry sturgeon will be on. Sturgeon characterized by dense and solid meat. Therefore, pieces of sturgeon will not fall from a skewer, which can easily occur with pieces of other fish species. String fish pieces on skewers along the long side. Between the pieces leave a gap of half a centimeter.
Place the skewers with fish on the grill. Do not forget to turn. Cooking is not long, before the formation of brown crust.
Ready-made kebabs from royal fish would not hurt and serve beautifully. Take a big dish. Bottom lay out lettuce. Now remove the fish from the skewers and put on the dish. Remember, we still have half a lemon. Cut it into thin circles and place it nicely on top. sturgeon. Decorate with greens and fresh vegetables. Enjoy your meal.
